Pulse 1 (28-oz.) can Italian-seasoned diced tomatoes in a food processor 3 to 4 times or until finely diced. Stir together tomatoes; 1 (26-oz.) can tomato soup, undiluted; 1 (32-oz.) container chicken broth; and 1/2 tsp. freshly ground pepper in a Dutch oven. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated.
To serve, we topped the soup with a dollop of sour cream and sprinkled it with chopped fresh parsley. Other tasty additions include chopped fresh basil, chopped fresh chives, chopped fresh rosemary, croutons, freshly grated Parmesan cheese, and grated lemon rind.
For testing purposes only, we used Progresso Diced Tomatoes With Italian Herbs.
So easy, yet it was so delicious! I didn't have Italian canned tomatoes so I used organic diced and added some Italian seasoning, a splash of balsamic vinegar, a splash of olive oil, pepper, salt, and crushed red pepper flakes. Let it cook slowly to blend all the flavors. If I hadn't told my friend it was "from a can" he never would have known.
This was deliscious! Made as is and topped with parmesan, basil and sour cream and topped with croutons. I usually don't care for soup, but I had this the next day, too! I couldn't find italian seasoned tomatoes, so I used the regular kind and added an italian herb mix. Making again! Easy and tasty!
How exactly is this a made from scratch soup if everything comes from a can?
I don't mind using canned/boxed chicken broth in a recipe but canned tomato soup to make homemade tomato soup?
That's cheating I think.
Extremely simple and very delicious! Didn't use low sodium anything and we didn't think it was too salty. Used a healthy version of tomato soup, but it wasn't low solium.
We had the soup with grilled cheese sandwiches. I halved the recipe for the two of us and now wish I had more to freeze for later. My husband loved it, too. I'll definitely make this again.